DUI checkpoints, also known as sobriety checkpoints, are common — especially in Atlanta. Many of you likely have traveled through one before on a holiday weekend, on the way to a big game, or leaving a concert. They are fixed locations on the road where law enforcement officers stop drivers to ensure that they are not driving under the influence of drugs or alcohol. If you are ever stopped at a DUI checkpoint, the police officer will likely ask for your name, driver’s license, vehicle registration, and proof of insurance. It’s important to know your rights when and if you ever encounter one of these stops during your commute. Did you know that while you are obligated by law to provide the officer with your name, license, insurance, and registration, you do not need to answer anything else — even if the officer is extremely persistent? If you are asked to take a field sobriety test or a breath test, you may politely decline — even if you haven’t had a sip of alcohol, you have nothing to gain and plenty to lose if you take the tests. Breath analysis tests are notorious for coming up with false-positive results caused by a variety of things, such as medications, and your body chemistry may lead you to incorrectly fail the test. Field sobriety tests can also fail 100% sober individuals. Refusing to take these tests in court will not and cannot be used against you. If your driver’s license is ever suspended because you refused one of these tests at a DUI checkpoint, one of our experienced DUI attorneys should be able to have it returned to you rather quickly. If you or someone you know has any questions or concerns or needs help navigating a complication with a DUI checkpoint, give us a call today — we’ve got you covered! KNOW YOUR RIGHTS DUI CHECKPOINTS: WHAT’S MANDATORY AND WHAT ISN’T
LAUGH IT OFF
IRISH PANCAKES
Start your March mornings off with a seasonal flair by making these traditional Irish pancakes! Thick yet crispy, these pancakes are a sweet way to fuel your day.
INGREDIENTS
• 2 cups all-purpose flour • 1/2 tsp baking soda • 1/2 tsp kosher salt • 1 tbsp white sugar
• 1 large egg, beaten • 1 cup buttermilk • 2 tbsp unsalted butter, divided
DIRECTIONS 1. In a bowl, sift the dry ingredients together. Set aside. 2. In a skillet, brown 1 tbsp of butter. 3. In a separate bowl, mix the beaten egg, buttermilk, and browned butter. 4. In a constant stream, add the wet mixture to the dry ingredients while stirring. Do not over beat! 5. Heat a skillet over medium-low heat. Add 1 tbsp of butter, stir until the skillet is coated, and then add a few large dollops of batter (about 3 inches wide) to the pan. Do not overcrowd. 6. Cook 4–5 minutes a side, until golden brown and cooked through. Serve with butter, jam, and syrup.
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